ESP FOR A PROFESSIONAL

CHEF

STUDENT: AGUSTINA BELÉN PUCH

JULY 2023
 CONTEXTUALIZATION AND NEEDS ANALYSIS

The student is a professional chef who has been invited to a cooking program about Latin American
food in an English-speaking country in which the predominant audience do not understand Spanish.
He was asked to show the process of how to cook Argentinian typical dishes such as “empanadas”.

He has studied English for a year and he is aware of basic grammatical structures such as affirmative
and negative sentences in present tenses. However, his major concern is how to give instructions
regarding the cooking area and how to develop his speaking skill to be clear.

The lessons should be organized in a way in which he can acquire vocabulary and then the function
in order to produce full utterances mainly based on oral instructions.

As he has availability during the morning, it was possible to set the lessons two times a week but
they have to last one hour. Considering the student’s preferences, the lesson will be remote.

By the end of the course, the student is expected to give the recipe to prepare the dish mentioned.

Questions Answers

Chef
What does the student do?

To give instructions during the preparation

What is the student's purpose? of dishes

Two weeks
How much time does the student have to
learn?

How many classes can the student Two classes in a week

attend?

One hour
How long can the student attend each
class?

Morning
When can the student take classes?

Where can the student take classes? He can take virtual lessons.
 Immediately
When can the student start?

Basic (A1+)
Which level of proficiency does the
student have?

Which skills does the student need to Oral communication and commands.
focus on?

Eclecticism
Which methodology am I going to use?
SYLLABUS
UNITS TOPIC VOCABULARY GRAMMAR SKILLS FUNCTION

1 WHAT DO I MINCED MEAT, YOU + NEED + LISTENING TO IDENTIFY

NEED? , ONION, INGREDIENT HOW THE
GARLIC INGREDIENTS
INGREDIENTS WATER, ARE SAID IN
NEEDED TO POTATO, ENGLISH FOR
PREPARE EGGS THE CHEF TO
EMPANADAS PAPRIKA, USE THE
CUMIN, SALT, VOCABULARY.
FAT, CARROT,
CINAMMON,
PEPPER

HOW DO I CHOP, FRY, YOU + VERB + LISTENING TO GIVE

2 PREPARE MIX, PREPARE, INGREDIENT INSTRUCTIONS
THE MELT, READING
EMPANADAS? INTEGRATE,
REFRIGERATE,
COOK,
VERBS ASSEMBLE,
ADD, GRAB

TO GIVE
3 WHAT TO DO FIRST, THEN, LINKER + READING INSTRUCTIONS
FIRST … AFTER THAT, CLAUSE THROUGH
ONCE YOU COMMANDS.
FINISH, SO, TO First, you add
FINISH, WHEN, salt. Then, you
LINKERS AS SOON AS mix the potato

4 THEY’RE INTEGRATION: SPEAKING TO DESCRIBE

READY! INGREDIENTS, THE PROCESS
VERBS AND OF MAKING
FINAL TASK LINKERS. EMPANADAS.
APPENDIX
(Audio transcription - extracts)
https://www.youtube.com/watch?v=RRNVLC6IAv47

0:00
hey i'm john cannell and today on preppy
0:01
kitchen we're making delicious empanadas
0:04
so let's get started first off we have
0:06
some prep work to do all our veggies
0:08
need to get chopped into smaller pieces
0:10
starting with mincing three cloves of
0:12
garlic today we're making some amazing
0:15
beef empanadas but you can use any kind
0:17
of meat in here there are so many
0:19
different flavor combinations and a lot
0:21
of them vary from place to place so
0:23
empanadas are actually like originally
0:26
from spain and portugal but they became
0:28
popularized throughout latin america and
0:32
i don't know they're just delicious
0:33
little pockets you can grab and go
0:35
i'm gonna chop two potatoes up and once
0:37
again i want smaller pieces this is a
0:39
finer chop than you might be used to so
0:41
you don't want a giant piece of potato
0:43
or carrot sticking out i'm giving my
0:46
carrots a half-hearted peel just a
0:48
little bit they really don't need it but
0:50
i can't help myself
0:51
[Music]
0:53
chop those carrots up too
0:55
same goes for the celery and some of you
0:57
might be thinking hmm celery hay but it
1:00
adds a lot of flavor it cooks down
1:01
you're not going to have any crunchy
1:03
texture from it
1:04
and it's really delicious
1:06
and finally one onion i saved it for
1:09
last so i wouldn't have any tears while
1:11
i was doing all the rest of the chopping
1:14
disregard the knife placement on my head
1:17
give that onion a nice chop and we're
1:19
going to be on to the cooking
1:21
grab a big pan
1:23
one tablespoon of olive oil or so
1:26
while my oil heats up over medium heat i
1:28
want to talk about the meat for these
1:30
empanadas today i'm using half a pound
1:32
of ground chuck you could use
1:34
any meat you want in this so ground
1:36
turkey ground chicken ground pork they
1:38
all work even a combination just make
1:40
sure it's not too lean this is an 85 15
1:44
mixture so if you're using chicken for
1:46
example make sure it's like dark meat
1:48
included because it gets us rubbery when
1:50
you're cooking lean meat like that
1:53
my oil is nice and hot it's definitely
1:55
rippling and dancing in the pan so i'm
1:57
going to add in my beef
1:59
the celery
2:02
the potato
2:04
the onion
2:05
and the carrot basically everything
2:07
except for the garlic
2:10
grab a wooden spoon
2:12
my cookbook is available for pre-order
2:14
there's a link in the description box
2:15
below grab a copy grab a copy grab a cup
2:18
and now we're going to break the meat up
2:20
and cook this for about eight minutes
2:22
until
2:23
the veggies are you know softened up and
2:26
the meat is browned that's important
2:28
an empanada by the way literally
2:30
translates to breaded like pun is bread
2:32
in spanish empanada
2:35
so
2:35
it's a delicious filling held together
2:38
with a breaded exterior and they are
2:40
so good when you make them at home
2:43
this is like my ideal combination of
2:46
meat and veggies so it's like a lot of
2:48
veggies with some meat mixed in for
2:50
flavor and protein
2:51
and we're going to be adding all the
2:52
spices in after this is cooked a little
2:55
bit so don't worry it's not going to be
2:56
bland
2:58
because he's some of you at home like um
2:59
excuse me
3:00
this looks completely bland right now it
3:03
won't be so as we cook this down you're
3:05
seeing it looks really glossy and what's
3:07
happening is the potatoes are releasing
3:09
some of their starch and they're going
3:11
to give you a delicious flavor a
3:13
delicious mouth feel and they're going
3:14
to hold things together a little bit so
3:17
it doesn't all crumble out when you take
3:18
a bite
3:19
this is almost ready i want my veggies
3:22
to be softened a little bit and the meat
3:24
to be browned through
3:26
now we're going to add in our delicious
3:28
garlic get that all in there a
3:30
tablespoon of tomato paste
3:32
could be a generous tablespoon
3:35
a teaspoon of cumin a teaspoon of chili
3:37
powder
3:38
half a teaspoon of cinnamon this adds a
3:40
wonderful flavor and cinnamon is great
3:42
in savory dishes too so don't be afraid
3:45
to try it out
3:46
it really goes well with a lot of meats
3:48
and about half a teaspoon of ground
3:50
pepper oh this smells
3:52
amazing
3:55
let's give that a stir and cook for
3:56
about two minutes so the garlic and the
3:58
spices really
4:00
have a chance to get their full flavor
4:02
out
4:03
add your half cup of peas in and now
4:05
we're gonna cook this for an additional
4:06
minute then we're gonna take this off
4:09
heat let that cool down a bit and make
4:11
our empanada dough and if you want you
4:13
can transfer this to a bowl or a plate
4:15
so it cools down even faster